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1 medium sized sweet potato
Olive oil for cooking
Himalayan or sea salt and pepper

75gm of smoked salmon
1/2 avocado, chopped
1 spring onion, sliced
1 corn on cob, (remove kernels and blanch)
2 broccoli florets, chopped and blanched
1 tablespoon of coriander, chopped
Himalayan or sea salt and pepper

1 tablespoon of Bestow Lemony Vinaigrette

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options
The salmon in this recipe can be substituted for any other plant or animal based protein. Chickpeas, beans or lentils are plant-based options that would go nicely in this dish.


Preheat the oven to 180 degrees celsius.

Drizzle the whole sweet potato (with its skin) with a little olive oil and season with salt and pepper. Place in the oven to roast for approximately 20 minutes. Test that it is cooked by inserting a skewer or fork to see if it is soft.

Mix all of your topping ingredients together in a bowl.

Slice your sweet potato lengthwise. Spoon over the topping mixture, season with salt and pepper and serve with Bestow Lemony Vinaigrette.

You could also make this recipe by roasting half a buttercup instead of the sweet potato.


This is a very easy and quick dinner, especially if you have already baked the sweet potato earlier in the day. This is also a great meal for you to get creative with your toppings, using vegetables and protein you have leftover or alternatives you have prepared. For those who choose to follow a vegetarian or vegan diet, just swap the smoked salmon for any other plant=based protein such as beans, lentils or chickpeas.


Makes 4


3 eggs
1/4 cup of almond milk
1 tin of wild salmon, drained and mashed (95g)
1 small zucchini, grated
1 tablespoon of chopped fresh herbs (basil, parsley or thyme)
Himalayan or sea salt and pepper
2 cherry tomatoes, halved

2 – 3 chunks of roast sweet potato
2-3 broccoli florets, chopped

2 spring onions, sliced

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options 
We have added wild salmon to this although you could also use another animal protein such as cooked shredded chicken. For a vegetarian option you could use extra vegetables such as mushrooms or onion. This recipe is unable to be made vegan, because of the eggs. We would recommend choosing another breakfast such as the Buckwheat Granola Clusters instead as you will have plenty of that on hand.


Preheat the oven to 180 degrees celsius.

Whisk the eggs and milk together. Add the salmon and zucchini and mix. Season with salt and pepper.

Line your muffin tin with baking paper muffin liners or grease with olive oil. Place the sweet potato, broccoli and half the spring onion in the bottom of each muffin tin. Spoon in the egg mixture.

Add fresh herbs, the remaining spring onion and half a cherry tomato.

Bake for 20 minutes.


These make a great change to a sweet breakfast. Starting the day with a savoury, high protein breakfast like this is sure to set you up well and keep you sustained throughout the morning. High in vitamin A, these egg cups are a great skin friendly breakfast! Remember you can also use cooked shredded chicken or other vegetables instead of the salmon if you prefer.

The Bestow way is to make once and eat twice!

Place in an airtight container and freeze. Defrost on Day 4 and serve 2 for breakfast on Day 5 and the remaining 2 for Day 6 breakfast.

  • January 11, 2018


Serves one

1/2 cup of cooked chicken (shredded)
1/2 avocado
1 tablespoon of sauerkraut
1/2 cup red cabbage, sliced
1 small carrot, julienned
1 small zucchini, julienned
1/2 cup of roasted buttercup pumpkin
1 small handful of sprouts/microgreens (optional)
1 tablespoon mint
1 tablespoon coriander or parsley

Bestow Lemony Vinaigrette

Suitable for:

Vegetarian and other options
We have used chicken although any plant or animal based protein works well in a bowl. For a change, plant-based options could be black beans, chickpeas or edamame beans.  


Arrange the ingredients in a bowl, season to taste and drizzle with the Bestow Lemony Vinaigrette.


This cleanse bowl is full of beautiful colours. The added fresh mint and coriander really add something special to the flavour, making it taste light and fresh. By this stage of the week  you will be a pro at making these goodness bowls so get creative and add your own touch!

If you haven’t already, you could try a vegetarian or vegan option by substituting the chicken for a plant-based protein. An example of this would be 1/4 cup of black beans or chickpeas. 


Click on the image below to see the recipe for Bestow Lemony Vinaigrette.